It doesn't fit with my low carb diet, but next time i make a spud, it is going to be similar. Thanks for the inspiration!
ronrude, I agree but what's nice is you can tailor the stuffing to what is best for your. Thanks for comment.
It doesn't fit with my low carb diet, but next time i make a spud, it is going to be similar. Thanks for the inspiration!
I like that idea, but I've never seen one around here. Guess I need to go online for the corer. Thanks I think that will allow me to scoop out more from the potato and get more goodies inside.It looks great .i love stuff veggies, tomato's, Zucchini and potato's .you can use a tsp that you sharpen on one side and scope it out
or you can use a jalapeno corer
And brining, rubbing, injecting, curing, etc, etc, isn't?I'm sure this tastes good, but seems like alot of work. How does it compare to simply loading up the potato with cooked bacon and cheese after it is cooked?
I'm sure this tastes good, but seems like alot of work. How does it compare to simply loading up the potato with cooked bacon and cheese after it is cooked?
mneeley490 is right on target here. Time really is minimal, maybe a minute, once you have your goodies read and like he say the combinations are endless.And brining, rubbing, injecting, curing, etc, etc, isn't?I thought that was the fun part?
Truthfully, there's no comparison. You have a potato here, surrounded by cripy bacon and infused with the bacon fat, cheese and whatnot. I like to insert with chopped garlic, green onion, cheese and salami. But the combinations are endless.
If you unwrap and serve to guests, all they have to do is cut into it. No loading necessary.
This is how i've done them also. I use the smaler red potatos alot so you can eat more than one with different stuffing in each.I've made these many times; everyone thinks they're great.
However, after stuffing and reinserting the plugs, I wrap them in bacon, then wrap the whole thing in foil. Cook direct over coals about 375 to 400 dgrees, for about an hour. Make sure you turn them once or twice so they don't burn. When you remove the foil, the bacon should be crisp, and the potato infused with all that good bacon-y flavor!
I just went to thier site ( kuttercheese.com ) and you are actually getting a hell of a deal aver ordering on line. the jalapeno/cayenne is also good, horseraddish cheddar is good om roastbeef sandwhiches. Man I'm getting hungry, gonna have to stop there Tues. om my way by.